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holiday salad

Honey Beet and Satsuma Kale Salad

PREP TIME 5 minutes
COOK TIME 5 minutes
TOTAL TIME 10 minutes


  • 2 cups cups boiled, peeled and sliced beets (I use pre-cooked Love beets)
  • 2 tbsp honey
  • 1 tbsp white wine vinegar
  • 1/4 tsp ginger
  • 1 bunch kale, stemmed and thinly sliced
  • 5-6 radishes, thinly sliced
  • 2 satsumas, peeled and segmented
  • 1/4 cup pumpkin seeds

For Dressing:

  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Mix together honey, white wine vinegar, and ginger in a small bowl. Add beets and coat thoroughly in the mixture, then set aside.

  2. Mix together all dressing ingredients. Place kale in a large bowl and thoroughly coat in the dressing, massaging well to break down the kale. Set aside for 10 minutes to marinade the kale. 

  3. Top salad with radishes, satsuma, honey beets, and pumpkin seeds. Enjoy!


You can leave this salad in the fridge for several hours if needed. Kale can sit for a long time without becoming soggy!